Sentences with phrase «lightly cook onion»

Melt butter in pan and lightly cook onion and veggies.

I add flavor and texture on top with lightly cooked onions and tomatoes with chilies, mustard, and spices.

For more info on prebiotics, check out this list of 13 easy prebiotic foods, including lightly cooked onions, green plantains, and garlic.

I'm trying to incorporate lightly cooked onions, garlic and leeks in my diet.

Not exact matches

Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms.

Pour remaining oil into pan and stir in onions; continue cooking for 4 - 6 minutes until lightly browned, then add to farro mixture.

Add leek, onion, celery, pepper, jalapeño, pepper flakes, and garlic and cook, stirring and scraping up browned bits from the bottom of the pan until softened and lightly browned, about 10 minutes.

Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Add the garlic and onions to the pan and cook until lightly golden.

Once the onions have started to reduce in size and start to brown lightly, cover the dutch oven and cook the onions covered for 45 minutes, stirring once and awhile.

Add onions; break up sausage until meat is lightly browned and cooked thoroughly, about 10 minutes.

It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection.

Cook until sausage and onions are lightly browned.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced

Turn the pan to a medium heat and cook this until the onion is lightly browned.

The onion was lightly sauteed in a pan with cooking spray so reduce that sharp flavor that comes with raw onions.

Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned.

Add the onion and cook, stirring constantly, until the orzo is lightly toasted and the onion is softened, 2 to 3 minutes.

Add 2 more tablespoons coconut oil, cauliflower florets and diced onion and cook until lightly browned.

Add snap peas, pepper, and green onions and cook 8 to 10 minutes or until lightly browned and tender - crisp, stirring frequently.

Add the onion, season with salt and pepper and cook until lightly browned, 3 to 4 minutes.

Add 1 tablespoon vegetable oil, 1 tablespoon curry powder, the coriander stalks, onion, garlic and ginger, then pop the lid on and cook for 2 minutes, or until lightly golden, stirring occasionally.

Stir in onion, garlic and jalapeño, and cook over moderately high heat until lightly browned, about six to seven minutes.

Season the onions with salt and pepper and continue to cook until lightly brown on all sides, about 8 - 10 minutes.

3 carrots, shredded chicken broth (onion - free), about a cup, plus more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus more as needed

Cook the sausage and onion until lightly browned.

Add sausage and onions and cook until lightly browned, about 4 minutes.

Cook onions until lightly caramelized.

Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.

Allow to cook, uncovered, flipping occasionally, until onions are lightly browned and caramelized, about 45 minutes to 1 hour.

First we start by cooking the lentils with vegetable broth and then lightly sauté onion, mushrooms, garlic, carrots, and green bell pepper.

Add onion, celery, and garlic; cook 5 to 7 minutes, or until onion is lightly browned.

The balsamic is meant to be mixed in with the onions after they are cooked, but you can get the same effect by lightly drizzling it over the entire tart!

Add onion, brown sugar and thyme; cook 10 minutes or until onion is tender and lightly browned, stirring often.

Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5 — 7 minutes or until lightly golden.

Remove the onion pouch after about 30 minutes (slices should be tender and very lightly browned), and allow beets to continue cooking until easily pierced with fork, about 50 - 60 minutes (could be more for large beets).

Sauteed onions, garlic, and red bell pepper are cooked in a spicy milk broth and then pureed with crumbled queso fresco and walnuts to create a spicy, thick and complex sauce for the lightly golden potatoes.

* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4 cups peeled and cubed cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1 cup apple cider * 1 1/2 tablespoon fresh ginger, peeled and minced * 2 teaspoons coarse sea salt * 6 cups cubed («stale» or toasted) pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1 cup vegetable stock

Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4 cup fresh parsley, chopped 2 tsp olive oil kosher salt and fresh pepper Nonstick cooking spray or olive oil for cooking 1 batch Tzatziki sauce (recipe below)

Lightly coat peaches and onion with cooking spray.

Cook onion for 5 - 7 mins or until lightly caramelised.

Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer.

For the falafel: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2 cup all - purpose flour Canola oil, for sauteing Pita bread, for serving

Heat remaining oil in cooker; add onion, and cook, stirring constantly, 3 minutes or until lightly browned.

Add the onion and cook over medium heat, stirring, until lightly browned, about 7 to 10 minutes.

When it's crisp, remove the bacon and add the onions and garlic to the bacon fat, cooking until lightly browned.